Mushroom-Swiss Mac & Cheese
Total TimePrep: 40 min. Bake: 25 min.
- 1 package (16 ounces) mini penne pasta
- 1/2 pound baby portobello mushrooms, chopped
- 1 small onion, finely chopped
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 garlic clove, minced
- 5 tablespoons butter
- 1 package (8 ounces) cream cheese, cubed
- 1-1/4 cups whole milk
- 1-1/4 cups half-and-half cream
- 2-1/2 cups shredded Swiss cheese
- 1-1/4 cups grated Parmesan and Romano cheese blend
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 6 bacon strips, cooked and crumbled
- 1/3 cup panko (Japanese) bread crumbs
- 2 tablespoons minced fresh parsley
- 2 tablespoons butter, melted
- Cook pasta according to package directions. Meanwhile, in a large skillet, saute mushrooms and onion in butter and oil until tender. Add garlic; cook 1 minute longer. Set aside.
- For sauce, in a large saucepan, melt butter. Stir in cream cheese until smooth. Gradually add milk and cream; heat through. Stir in the cheeses, salt and pepper until blended. Stir in bacon.
- Drain pasta; toss with mushroom mixture and sauce. Transfer to a greased 13x9-in. baking dish.
- Combine the bread crumbs, parsley and melted butter; sprinkle over mixture. Bake, uncovered, at 375° for 25-30 minutes or until golden brown.
Nutrition Facts1 cup: 750 calories, 47g fat (28g saturated fat), 143mg cholesterol, 808mg sodium, 51g carbohydrate (6g sugars, 3g fiber), 32g protein.
Mar 9, 2017
I thought this was pretty good but next time I'm going to change it to suit our preferences. I cute the recipe in half for just my husband and I. I used regular sized penne, and that worked out fine. I omitted the mushrooms, because I really don't care for them. I had a problem with the cream cheese... it just didn't seem to want to get smooth. Then, even though I gradually added the milk/cream, the mixture got lumps. I tried hard to get this to not be lumpy, harder than I should have had to. I also barely tasted the bacon... I think next time, I'd double the bacon it calls for. Since we were running behind and I needed this done ASAP, I put this in the oven for 15 minutes, then sat it under the broiler for a couple minutes to make the topping crisp. Overall, it tasted pretty good, but it's going to need some tweaks.
Mar 22, 2015
I made this recipe for Thanksgiving last year and wow! This was absolutely delicious and I will admit it came as shock to me since I was use to a more traditional mac and cheese but wanted to try something different than my mom's recipe and was not disappointed. But this is going down in my recipe book for the holidays as a go to from now on because this was better than my mom's.
Nov 30, 2014
It was good but I would bake covered . It really dried out and didn't look like the picture. I know with all that cream and cheese how could it dry out right.... but it did. It is really heavy and hard to think of eating it when I was making the sauce.. wow Don't think I would make again but glad I tried it.
Sep 30, 2014
Rich, decadent and delicious. I added canned tuna just for fun and everyone loved it.
Mar 7, 2014
That was a good recipe and will make it again. Next time I will add more chicken and maybe a little broccoli. But love the taste of the mushrooms and the cheesse sauce.
Mar 1, 2014
ROFLMAO!!! AUNTIE1955 You made my morning start out just right!!! Thanks for the belly laughs! Haven't made this yet, found the recipe in my "inbox" this morning when I opened my email. But you can bet your sweet bottoms I'll be making it!!! Not only does it look like a fantastic recipe but just the comments and humor would make me want to try this! My mom and I are the cooks that believe everything "tastes better with butter" , thank you Paula Dean ;) To hell with healthy, I want MMMMMMM..... TASTY!!!! LOL!!!
Jan 2, 2014
I have made this Mac and cheese several times now and it gets rave reviews! A great addition to any gathering! Sorta upscales any meal!
Feb 5, 2013
Great recipe! Thank you !! Only change I made was using Italian Panko Crumbs on top, but that was simply a personal preference. Delicious !! A definite "keeper"
Jan 21, 2013
This is a great recipe. I don't care for pasta so I substituted rice. I used 2 cups rice/4 cups water. It made the perfect amount of rice for this dish. I didn't use the topping and it was still wonderful. I will consider adding broccoli next time.
Jan 18, 2013
I made this last night and it was very good. Total comfort food.I added some sauteed red and green pepper for color. I also added a few shots of Franks Hot Sauce to the cheese sauce.
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